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Omya Consumer Goods omya.com Bakery A Multifunctional Ingredient for Baked Goods
Omya Consumer Goodsomya.com
BakeryA Multifunctional Ingredient for Baked Goods
Fortified foods are an efficient solution to compensate
for the lack of specific nutrients in daily foodstuffs, such
as baked products. UK Bread and Flour Regulations for
example, mandate the industry to add certain nutrients
including calcium to all wheat flour at the milling stage of
processing.
Nutrient intake from our regular diet might fail to reach
the daily recommended doses, particularly for macronutri-
ents like calcium. Calcium as a macronutrient should
be ingested in relatively high quantities. Calcium rich
foods such as dairy products, which are required to ensure
adequate calcium supply are often not consumed in suffi-
cient quantities.
Moreover, dietary restrictions such as lactose intolerance
can require the consumption of dairy alternatives, which
need to be fortified with calcium. Calcium Carbonate
(CaCO3) is an inorganic calcium salt, without allergenic
effects and no taste drawbacks making it an ideal mineral
source for fortification.
Omya offers a large range of high-purity natural Calcium
Carbonates in tailored particle sizes and shapes, which
are an excellent choice to fortify baked products with
additional technological and sensorial benefits.
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A Multifunctional Ingredient Tailored to the Needs of the Baking Industry
PRODUCTS:
· Omya Calcipur® · Omya-Cal®
· Omyabake®
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With 40% of available elemental calcium, it only takes
1/4 gram of Omya natural Calcium Carbonate to provide
100 mg of elemental calcium: that equates to 10% of an
adult’s daily requirement.
Excellent Source of CalciumOmya natural Calcium Carbonate is a bioavailable source with the highest elemental calcium content
PRODUCTS:
· Omya Calcipur® · Omya-Cal®
· Omyabake®
Food grade Omya natural Calcium Carbonate meets both E170 and FCC standards
Benefits· Excellent source of calcium
· Anti-caking agent
· Natural and calorie-free bulking agent
· Acts as a separating agent
· Adjusts pH value
· Provides CO2 for improved leavening
· Generates whiteness and opacity
· Supports acrylamide reduction
Accordingly, up to five times less Omya Calcium Car-
bonate is required to meet the same calcium content and
support any possible nutritional claim compared to other
sources on the market.
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As real all-rounders, Omya minerals not only offer health benefits such as increasing
calcium content, reducing acrylamide* and powder caking, but also have tailored prop-
erties that simplify production processes and improve formulations of baked products
such as bread, tortilla and cake.
Improving the Performance of Baked Goods
Calcium Carbonate is neither moisture nor temperature sensitive
Calcium Carbonate in Bread ImproversBread improvers aim to boost the early fermentation of the bread dough, to
improve the quality of the final bread as well as to extend the shelf-life. They
are physical blends of dried yeast, enzymes, ascorbic acid and other ingredients
(e.g. Calcium Carbonate), which have an impact on the bread production process.
Calcium ions for instance affect the yeast fermentation and the gluten structure
which are responsible for the quality of the bakery products.**
* Chang, Wang, Sung, 2014; Calcium salts reduce acrylamide formation and improve qualities of cookies
**W. Zhou, Y. H. Hui, Bakery Products Science and Technology, 2014.
Ingredients* Preferred Range Quantity (%)
Ascorbic Acid 2-25 19.84
Fungal α-amylase Concentrate
0.1 - 30 7.50
Potassium Bromate 0 - 25 11.30
Calcium Carbonate 0 - 50 15.00
Tricalcium Phosphate 1 - 10 3.00
Starch to make up 100% 43.36
Typical bread improver mix containing Calcium Carbonate
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Improved Dough ElasticityMoreover, the addition of Calcium Carbonate in tortillas based on corn or wheat flour show improved dough
properties. The dough is more elastic and kneadable, which leads to a better processability.
Test panels perceived a better taste profile in tortillas with Calcium Carbonate, describing it as less sour with
a more balanced texture.
There was no negative impact on mouthfeel due to the controlled particle size of Omya food grade Calcium
Carbonates.
1.7% Natural Calcium Carbonate increases elasticity of wheat tortillas
0 15 30 45
1800
1600
1400
1200
1000
800
600
400
200
0
Time [min]
Wheat tortillas plus CaCO3 Wheat tortillas
Figure 1: Comparison of the dough elasticity (expressed in [BE] = Brabender Units)
of wheat tortillas
Elas
tici
ty [
BE]
Calcium Carbonate is neither moisture nor temperature sensitive
Typical bread improver mix containing Calcium Carbonate
A Non-hygroscopic Separating Agent for Baking Powders
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Calcium Carbonate also acts as source of carbon dioxide
during baking; thus improving the crumb structure,
texture and volume of the finished baked products.
Traditionally, baking powders are composed of a
carbon dioxide source such as sodium bicarbonate, an
acid source such as citric acid and a separating agent such
as corn starch or Calcium Carbonate. Omya Calcium
Carbonate is an efficient separating agent in sodium
bicarbonate-based baking powder formulations regard-
less of the acid source used.
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Baking Tests & ResultsAll-in-one cake mixes baked with sodium bicarbonate-based baking powder
Two different recipes, using Sodium
Acid Pyrophosphate (SAPP) or citric acid
as acidic components, were tested to
compare the performance of corn starch,
rice starch and Calcium Carbonate as
separating agents.
Sodium bicarbonate was the source of
carbon dioxide for the whole test series,
in which standard all-in-one cake mixes
were baked. According to the neutraliza-
tion value of the acidic component, dif-
ferent amounts of separating agent were
used, 23% for the citric acid-containing
recipe and 41% for the SAPP 15-contain-
ing one. All separating agents performed
equally well in all tested recipes.
Benefits· Improved crumb structure
· Homogenous pore size distribution
· Provides CO2 for improved leavening
Rice starch
SAPP 15
Citric acid
Corn starch
SAPP 15
Citric acid
Omya Calcium Carbonate
SAPP 15
Citric acid
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Confectionary products are mostly rich in sugar, much
of it usually in the form of a sugar coating on top. Yet,
today’s consumers are becoming more health conscious
and mindful in their dietary choices. Governments and
institutions such as the World Health Organization (WHO)
undertake various measures globally to limit sugar intake.
A trend that is also pressuring manufacturers to reduce
sugar content in end products.
Calcium Carbonate can be formulated into sugar coatings
such as royal icing, fat glazing or vanilla frosting to reduce
sugar and allow calorie reduction since it does not con-
tribute to the caloric value of a food.
Thus, it is a bulking agent that can allow a reduction in
calories1. Additionally, Calcium Carbonate acts both as a
white pigment and as an opacifier.
A Versatile White Pigment
1 Gurr M.; Calcium in Nutrition, International Life Sciences Institute Europe Concise Monograph Series, 1999
Benefits· Provides whiteness and
opacity· No calories· Gives texture and bulk· Non-hygroscopic· Reduces sugar content
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Figure 2: Sugar coating without white pigment; 80% sugar
Figure 3: Sugar coating with 0.5% titanium dioxide
Figure 4: Sugar coating with 1% titanium dioxide
Figure 5: Sugar coating with 35% Omya Calcipur ® 110 - KP
Coating Tests & ResultsIncorporating up to 35% Calcium Carbonate in sugar coatings is possible. This reduces the sugar content and allows for
a significant calorie reduction. Omya Calcium Carbonates are bright white, non-hygroscopic and ideal bulking agents.
Tailored particle sizes allow high concentrations without impacting the mouthfeel of the final product.
A replacement of 35% sugar and 1% titanium dioxide (TiO2) with natural Calcium Carbonate leads to a calorie reduc-
tion from 310 to 174 kcal, and a preserved whitening effect2.
Covering Power TestA sugar-coating recipe containing no white pigments, titanium dioxide or Calcium Carbonate was spread on a contrast
card and measured with a colorimeter to evaluate the covering power.
A cost-efficient replacement of sugar and sugar/ TiO2 blends in coatings
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Compared to a reference without Calcium Carbonate, Omya Calcipur® - containing
fat glaze was perceived as more milky. Independent of the particle size of the Calcium
Carbonate, Omya Calcipur® provides a smoother and less astringent mouthfeel.
Test results showed that 35% sugar reduction can be achieved without impacting the
pH and water activity of the final product.
Natural Calcium Carbonate in Fat Glazing – Taste & Mouthfeel
Taste
Mouthfeel
MilkyFatty
Sweet5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Vanilla
HardSandy
Cooling5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
AstringentSmooth
Reference Omya Calcipur® 70 - KP Omya Calcipur® 110 - KP
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Product Material type Manufacturing siteMedian particle size d50% (μm)
Loose bulk den-sity (g/ml)
Omya Calcipur® 110 - KP Marble Kemalpasa, Turkey 2.2 0.50
Omya Calcipur® 90 - KP Marble Kemalpasa, Turkey 3.0 0.56
Omya Calcipur® 70 - KP Marble Kemalpasa, Turkey 5.5 0.67
Omya Calcipur® 60 - KP Marble Kemalpasa, Turkey 13.0 0.87
Omyabake® 50 - KP Marble Kemalpasa, Turkey 13.0 0.87
Calcipur® 2 - OG Limestone Orgon, France 3.0 0.69
Calcipur® 5 - OG Limestone Orgon, France 6.5 0.80
Omyabake® 50 - OG Limestone Orgon, France 7.0 0.80
Omya-Cal® FG 4 - AZ Marble Superior Arizona, USA 3.5 0.60
Omya-Cal® FG 10 - AZ Marble Superior Arizona, USA 12.0 0.85
Omya-Cal® FG 15 - AZ Marble Superior Arizona, USA 15.0 0.88
Product Offer
Thanks to its tailored particle size and outstandingly high-purity, baked products enriched with
Omya natural Calcium Carbonate impress, not only with a pleasant mouthfeel and a great taste,
but also with exceptional opacity and whiteness.
Pleasant Mouthfeel & Improved Taste
10/2
019
Omya has taken every possible care to ensure that the information herein is correct in all aspects. However, Omya cannot be held responsible for any errors or omissions which may be found herein, nor will it accept responsibility for any use which may be of the information, the same having been given in good faith, but without legal responsibility. This information does not give rise to any warranties of any kind, expressed or implied, including fitness for purpose and non-infringement of intellectual property. The technical information presented comprises typical data and should not be taken as representing a specification. Omya reserves the right to change any of the data without notice.
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Omya International AG
CH-4665 Oftringen
www.omya.com
Omya Consumer Goods
